Hearty Lentil Stew with Chorizo and Bacon

So, it’s definitely winter here in Canaryville…you might laugh at me for my idea of winter after having lived in the Minnesota tundra, but even so…winter it is…short grey days, blustery winds and rain.  The temps aren’t overly chilly, but it *feels* freezing…partly because of the humidity, partly because of the structural elements of the house…marble floors and concrete walls don’t lend well to warmth. lol  Here in the city of Las Palmas especially, it’s rare that people have central heating installed, so chilly days really are chilly…even inside!  I generally provide improvisational heat by baking, and making bubbly things on the stove.  I think it’s almost like aromatherapy heat…psychologically, comforting smells warm the soul and therefore, the body. :)  

lentil stew

Lentils have to be one of my favorite things ever.  I like them in just about anything, but in soup or stew they really appeal to my soup/stew addicted senses.  Rich in iron, protein, B vitamins, potassium and calcium, lentils really pack a nutritional punch too.  Spanish chorizo (from Asturias) really deepens the flavor of this stew.  It, along with the bacon add a wonderful smokiness that makes this one of my winter favorites. (Don’t be alarmed at the long list of ingredients, the recipe is actually very easy, just chop and throw everything into the pot.)

Ingredients:

2 pounds (1 kilo) dried lentils (I use the tiny dark brown ones)
1 large onion, minced
1 yam, peeled and diced
2 ribs celery, diced
2-3 carrots, peeled and diced
4 potatoes, peeled and diced
3 zucchini, diced
1 piece of pumpkin, peeled..I used about 2 cups worth of diced
4 Spanish chorizos, sliced
1/2 pound bacon (200 grams), cut into bite sized pieces
beef broth or water and bouillon to cover vegetables completely, and to allow lentils to absorb water.
2/3 cup tomato sauce or tomato puree
thyme to taste
2 bay leaves
garlic powder to taste (I actually prefer garlic powder to fresh in this recipe) fresh garlic tends to lose it’s flavor when it’s boiled, while the powder adds a toasted garlic flavor that really adds to this.  Alternatively, you could brown some garlic in a bit of olive oil in the stockpot before adding the other ingredients)
salt and pepper to taste

Preparation:

Wash and sort lentils.
Place all ingredients in a large stockpot and bring to a boil.
Cover and reduce heat to low.
Simmer, covered for 2 hours, or until lentils are tender, stirring occasionally.
Remove cover and simmer until desired thickness of stew is achieved (I usually leave it another hour or so), stirring occasionally.
Serve with cracked black pepper.
** This stew is even better the next day.

16 Responses to “Hearty Lentil Stew with Chorizo and Bacon”

  1. Ummm, this looks good and I’m looking for new ways to cook lentils.


  2. This looks completely terrific!


  3. Mmmm, looks delish, Nikki. I love lentil soups and stews. Adding bacon and chorizo to it (well, to anything :D ) can only make it better.


  4. This soup sounds really tasty! Lentils, lots of vegetables and you can’t go wrong adding bacon. I have yet to try the Spanish style chorizo. I will have to look for some.


  5. I just wanna throw cheese on that soup… granted I want to throw cheese on any thing… any suggestions? Gruyere, perhaps? Sour cream seems wrong… hmmm..


  6. Hey thanks, everybody! :)

    Tricia…funny you should mention cheese with this…it’s generally served with a wedge of fresh cheese on the side (queso fresco). :) To add atop the soup, though, I’m thinking aged white cheddar, smoked gouda or manchego would be good matches for the smokey flavor of the soup. :)


  7. I’m going to name any future children after that stew. I think Chorizo has a nice ring to it. Seriously.


  8. I was going to say that I made this last night and it’s completely fabulous. But I made a ton of changes, so I dunno if I can say that anymore. How about: I made a lentil stew in the spirit of this recipe and it was completely fabulous?

    (I realized halfway through chopping and adding that I don’t have a soup pot big enough for the whole recipe, so mad halving ensued. Plus, I forgot the bay leaf. Plus, they didn’t have chorizo at the grocery store so I had to punt on the sausage and ended up getting cheese stuffed. Used them anyway, and man, it’s goooood. Oh, and zucchini and pumpkin aren’t the other half’s favorite thing, so I subbed more carrots and yam. And they only had green lentils at the store. See what I mean???)


  9. Furious! Hi! :) Thanks so much for stopping by. Yes, I think Chorizo *is* an excellent name for offspring…especially
    the male kind. It denotes a certain….endowedness. lmao And of course, bacon is good on anything. :)

    Hi there Jhianna! A recipe is just a jump off point to your own creativity in the kitchen…that’s what I always say! :) I’m so glad you were inspired by my recipe! :)


  10. Oh wow! How can something that is so good for you taste SO good!! Wonderful stuff. And a splash of red wine vinegar served with it cuts through the fat that has released from the chorizo. Furious should be warned that here in Spain if you call someone “chorizo” it means they are a thief!


  11. A thief? Really? I hadn’t heard that before. hehe Here on GC people use it like “bone head,” too. LOL Great idea with the vinegar..I bet it gives it a great little kick, too. :)


  12. [...] But through my search ninja skills, I found it – it’s nearly a year old, and it comes from Canarygirl. So it’s clearly January-appropriate food, although I’d argue it’s even more [...]


  13. Hi – I am new to the world that is lentils and have never cooked them before but do love eating them! I don’t have any big pots but I have a big crock-pot. Have you ever tried making this in a crock-pot, if so how? Thanks!


  14. Also in Gran Canaria. I make this around once a month during winter but half the proportions as we don’t have a pot big enough. This still makes around 8 portions.


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  16. must be damn tasty. I’ve tasted earlier and was made ??a kebap lust after what I saw posting:)


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